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---------- Recipe via Meal-Master (tm) v8.06
Title: Cran-Maple Chutney
Categories: Sauce
Yield: 8 Servings
12 oz Frozen Or Fresh Cranberries
1 c Sugar
1 c Maple Syrup
1/2 c Finely Chopped Onion
1/2 c Chopped Crystallized Ginger
2 tb Lemon Juice
1 tb Honey Dijon-Style Mustard
1 ts Minced Fresh Garlic
1 ts Ground Cinnamon
1/2 ts Salt
Combine all ingredients in heavy medium saucepan.
Bring to boil on medium heat, stirring frequently.
Reduce heat to low and simmer, uncovered for 10
to 15 minutes or until cranberries begin to pop
and mixture thickens. Cover and refrigerate at
least 2 hours to chill and allow flavors to blend.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beet, Spinach And Apple Salad
Categories: Salads
Yield: 4 Servings
POMEGRANATE VINAIGRETTE
1/3 c Pomegranate Juice
2 ts White Balsamic Vinegar
2 ts Fresh Lemon Juice
1 1/2 ts Dijon-Style Prepared Mustard
1 1/2 ts Sugar
1/8 ts Black Pepper
2/3 c Olive Oil
SALAD
4 c Baby Spinach Leaves
2 c Blanched Fresh Green Beans
1 c Chopped Red-Skinned Apple
1 c Julienne Cut Beets, drained
1/3 c Thinly Sliced Red Onion
1/2 c Sliced Candied Almonds
For dressing, place all ingredients except oil in
blender container; cover. Blend well. With blender
running, gradually add oil through opening at top
of blender, blending well after each addition. Pour
dressing into storage container and refrigerate
until ready to use.
For salad, combine all ingredients, except almonds.
Refrigerate until ready to serve.
Whisk dressing and toss with salad mixture just
before serving. Sprinkle almonds on top.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Citrus Mustard Turkey
Categories: Main Dish
Yield: 12 Servings
1/2 c Softened Unsalted Butter
3 tb Chopped Fresh Tarragon
3 tb Chopped Fresh Marjoram
2 tb Chopped Fresh Sage
1 tb Lemon Zest
1 tb Orange Zest
2 tb Dijon-Style Mustard
2 c Chicken Stock
1/2 ts Kosher Salt
1/4 ts Ground Black Pepper
Pepper, to taste
16 lb Whole Turkey
Preheat oven to 325F degrees. Combine butter, herbs,
zest, mustard, salt and pepper in work bowl of
blender or food processor; cover. Process until
well blended.
Remove neck and giblets from body and neck cavities
of turkey. Reserve giblets for stuffing recipe.
Drain juices from turkey and dry turkey with paper
towels. Turn wings back to hold neck skin against
back of turkey.
Remove butter mixture from blender. Carefully work
fingers under skin on breast of turkey. Place half
the butter mixture under breast area. Rub remaining
butter mixture over breast and legs of turkey.
Place turkey, breast side up, on a flat rack in a
shallow baking pan. Roast turkey approximately
1-1/2 hours. Then, cover breast and top of
drumsticks loosely with foil to prevent
overbrowning.
Roast turkey another 1-1/2 hours, or until meat
thermometer reaches 180F degrees; when inserted
into the deepest part of the thigh. Let turkey
stand 15 minutes before carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Whole Grain Dressing
Categories: Side Dish
Yield: 14 Servings
12 oz Bacon, chopped
3 tb Butter
3 tb Olive Oil
2 c Leeks, sliced
2 c Celery, chopped
1 1/2 c Parsnips, chopped
8 c Whole Grain Bread Cubes
4 c White Bread Cubes
2 c Cooked Bulgur Wheat
1/3 c Chopped Fresh Parsley
2 tb Chopped Fresh Sage
2 tb Chopped Fresh Thyme
1/2 ts Salt
1/4 ts Black Pepper
3 c Chicken Broth
Preheat oven to 350F degrees.
Cook bacon in a large saucepan on medium heat until
crisp. Remove bacon, leaving bacon fat in pan.
Drain bacon on paper toweling. Add butter to bacon
fat.
Saute leek, celery root and parsnips in bacon-butter
mixture until tender-crisp, about 5 to 7 minutes.
Combine cooked vegetables, breads, bulgur wheat,
parsley, herbs, 1/2 teaspoon salt, 1/4 teaspoon
black pepper and cooked bacon in large bowl.
Gradually pour in chicken broth, mixing until all
ingredients are moist.
Place mixture in well greased 4-quart baking dish
and cover with foil. Bake for 30 minutes. Remove
foil and continue baking for 15 to 20 minutes, or
until internal temperature reaches 165F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mini Pumpkin Cheesecakes
Categories: Desserts
Yield: 18 Cheesecakes
1 c Ground Walnuts
4 ts Granulated Sugar
1 tb Butter, melted
16 oz Cream Cheese
1/2 c Canned Pumpkin
1/2 c Granulated Sugar
1/2 ts Vanilla Extract
1/2 ts Ground Cinnamon
1 ds Ground Cloves
1 ds Ground Nutmeg
2 Eggs
Sweetened Whipped Cream
Ground Cinnamon
Preheat oven to 325F degrees (300F degrees if
using dark non-stick pan). Place paper liners
in 36 miniature muffin cups.
For crust, combine walnuts, 4 teaspoons sugar
and the butter in medium bowl until well blended.
Press about 1 teaspoon of the walnut mixture
firmly onto bottom of each prepared muffin cup.
Bake 5 minutes. Cool.
For filling, beat cream cheese, pumpkin, 1/2 cup
sugar, vanilla, 1/2 teaspoon cinnamon, the cloves
and nutmeg in large bowl with electric mixer on
medium speed until well blended. Gradually add
eggs one at a time, beating on low speed after
each addition. Spoon evenly over crusts.
Bake 15 minutes, or until centers are almost set.
Cool. Refrigerate at least 2 hours, or until chilled.
Top with whipped cream just before serving and
sprinkle with additional cinnamon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Cranberry Dip
Categories: Appetizers
Yield: 8 Servings
8 oz Cream Cheese, softened
1/2 c Whole Berry Cranberry Sauce
1/4 c Orange Marmalade
1/8 ts Ground Cayenne Pepper
1/4 c Slivered Almonds, toasted
Crackers
Spread cream cheese onto bottom of 9-inch pie
plate.
Mix cranberry sauce, orange marmalade and ground
red pepper; spoon over cream cheese. Sprinkle
with almonds.
Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Autumn Colors Salad
Categories: Salads
Yield: 4 Servings
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
2 md Portobello Mushrooms, sliced
1 md Red Onion, sliced
10 oz Bag Mixed Salad Greens
1/2 c Italian Salad Dressing
Cook and stir peppers, mushrooms and onion in large
nonstick skillet on medium-high heat for 8 minutes
or until vegetables are crisp-tender.
Toss vegetables with salad greens in large salad bowl.
Add dressing; mix lightly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Turkey With Sausage Stuffing
Categories: Main Dish
Yield: 12 Servings
1 lb Bulk Pork Sausage
1 1/3 c Water
2 Pkg. Stove Top Stuffing
10 lb Whole Turkey
Heat oven to 325F degrees. Do not stuff turkey until
ready to roast.
Brown sausage; drain, reserving 1/2 cup drippings.
Stir hot water into reserved drippings in large bowl.
Add stuffing mix and cooked sausage; stir just until
moistened. Stuff neck and body cavities lightly with
stuffing. Truss turkey; place, breast-side up, on
rack in large roasting pan sprayed with cooking spray.
Place any extra stuffing in separate lightly sprayed
covered baking dish.
BAKE 3 to 3-1/4 hours or until internal temperature
of thigh is 180F degrees and breast and center of
stuffing are 165F degrees. Bake any extra stuffing
with turkey during last 30 minutes of turkey baking
time.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Prep-Ahead Mashed Potatoes
Categories: Side Dish
Yield: 8 Servings
3 lb Red Potatoes, cubed
1 c Sour Cream
4 oz Cream Cheese, cubed
1/4 c Milk
2 tb Butter
8 oz Sliced Fresh Mushrooms
2 tb Chopped Fresh Thyme
Place potatoes in large saucepan. Add enough water
to completely cover potatoes. Bring to boil on
high heat. Reduce heat to medium-low; cook 15
minutes or until potatoes are tender.
Drain potatoes; return to saucepan. Add sour cream,
cream cheese and milk. Mash with potato masher to
desired consistency. Spoon into microwaveable
serving bowl; cover with plastic wrap. Refrigerate
up to 2 days.
Meanwhile, melt butter in large skillet on
medium-high heat. Add mushrooms; cook 5 minutes or
until mushrooms are tender, stirring frequently.
Spoon into bowl; cover. Refrigerate until ready to
use.
Vent plastic wrap covering potatoes by poking a few
holes in the top just before serving. Microwave on
HIGH 6 to 8 minutes or until heated through; stir.
Top with mushrooms. Microwave, uncovered, an
additional 2 to 3 minutes or until heated through.
Sprinkle with thyme.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Pudding Pie
Categories: Desserts
Yield: 8 Servings
1 1/2 c Cold Milk
1 sm Instant Chocolate Pudding
1 Premade Cookie Pie Crust
2 c Thawed Cool Whip
Pour milk into large bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well
blended. Spoon half of the pudding into crust.
Gently stir 1 cup of the whipped topping into
remaining pudding; spoon over pudding layer in
crust.
Top with the remaining 1 cup whipped topping.
Refrigerate at least 3 hours. Store any
leftover pie in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Olive Tree
Categories: Appetizers
Yield: 12 Servings
35 oz Pitted Green Olives, drained
3 c Olive Oil
1/2 c Shredded Orange Peel
1/2 c Orange Juice
1 c Orange Marmalade, melted
2 c Honey-Roasted Peanuts
1 8" Tall Foam Cone
1 sm (5" diameter) Flowerpot
Marbles, for weight
Toothpicks
Tissue paper
Mix olives, oil, orange peel, orange juice and
marmalade. Cover and refrigerate 3 to 4 hours
to blend flavors.
Press foam securely in flowerpot (glue if
necessary). Fill pot 2/3 full with marbles. Insert
toothpicks into cone; place olives on toothpicks.
Line top of pot with tissue paper; cover with
peanuts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Butternut Squash Soup
Categories: Soups
Yield: 6 Servings
2 tb Butter
1/2 c Chopped Onion
2 lb Butternut Squash, cubed
2 c Water
1/2 ts Dried Marjoram Leaves
1/4 ts Ground Black Pepper
1/8 ts Ground Cayenne
4 Chicken Bouillon Cubes
8 oz Cream Cheese, cubed
In 10-inch skillet, melt butter over medium heat.
Add onion; cook, stirring occasionally, until
crisp-tender.
In 3- to 4-quart slow cooker, mix onion and
remaining ingredients except cream cheese. Cover;
cook on Low heat setting 6 to 8 hours.
In blender or food processor, place one-third to
one-half of mixture at a time. Cover; blend on
high speed until smooth. Return mixture to slow
cooker. Stir in cream cheese. Cover; cook on Low
heat setting about 30 minutes longer or until
cheese is melted, stirring with wire whisk until
smooth.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chipotle Turkey Breast
Categories: Main Dish
Yield: 6 Servings
10 Cloves Garlic, peeled
2 1/2 lb Bone-In Turkey Breast Half
1/3 c Real Maple Syrup
2 tb Vegetable Oil
1 tb Soy Sauce
2 Chipotle Chilies
2 Cloves Garlic, peeled
Heat coals or gas grill for indirect heat. Tuck
the 10 cloves under skin of turkey.
Place all remaining ingredients in mini food
processor or blender. Cover and process until
smooth.
Place turkey on grill; brush with marinade. Cover
and grill turkey over drip pan and 5 to 6 inches
from medium heat 1 hour 30 minutes to 2 hours,
turning occasionally and brushing with marinade,
until meat thermometer reads 170F degrees and juice
is no longer pink when center is cut. Let stand 5
minutes before serving. Discard any remaining
marinade.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberried Green Beans
Categories: Side Dish
Yield: 4 Servings
12 oz Frozen Cut Green Beans
1 ts Grated Orange Peel
1/2 c Dried Cranberries
2 tb Honey
1/4 c Crumbled Cooked Bacon
Cook beans as directed on package, adding orange
peel before cooking; drain.
Stir in cranberries and honey. Top with bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Cream Cheese Pie
Categories: Desserts
Yield: 8 Servings
Shortbread Cookie Crust
1 1/2 c Crushed Shortbread Cookies
3 tb All-Purpose Flour
3 tb Butter, melted
Pie Filling
1 c Sugar
3 tb All-Purpose Flour
8 oz Cream Cheese, softened
3 oz Cream Cheese, softened
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1/4 ts Ground Ginger
1/4 ts Ground Cloves
3 Eggs
15 oz Canned Pumpkin
1 tb Milk
Heat oven to 375F degrees. In medium bowl, mix
all crust ingredients until crumbly. Press firmly
on bottom and side of ungreased 9-inch glass pie
plate. Bake about 12 minutes or until light golden
brown.
In large bowl, beat sugar, 3 tablespoons flour and
both packages of cream cheese with electric mixer on
low speed until smooth; reserve 1/2 cup. Add all
remaining filling ingredients except milk to cream
cheese mixture. Beat on medium speed, scraping bowl
constantly, until smooth. Pour into crust.
In small bowl, mix reserved 1/2 cup cream cheese mixture
and the milk. Spoon over pumpkin mixture. Cut through
cream cheese and pumpkin mixtures with knife in S-shaped
curves in one continuous motion. Turn pie plate one-fourth
turn and repeat. Cover edge of crust with 2- to 3-inch
strip of foil to prevent excessive browning.
Bake 35 to 40 minutes or until knife inserted in center
comes out clean, removing foil for last 15 minutes of
baking. Cool 30 minutes. Cover loosely and refrigerate
at least 4 hours before serving. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Eggnog
Categories: Beverages
Yield: 10 Servings
3 Eggs, slightly beaten
1/3 c Granulated Sugar
1 ds Salt
2 1/2 c Milk
1 ts Vanilla
1 c Whipping Cream
2 tb Powdered Sugar
1/2 ts Vanilla
1/2 c Light Rum
Nutmeg
In a 2-quart heavy saucepan, stir eggs, granulated
sugar and salt until well mixed. Gradually stir in
milk. Cook over medium heat 10 to 15 minutes,
stirring constantly, until mixture just coats a
metal spoon; remove from heat. Stir in 1 teaspoon
vanilla. Place saucepan in cold water until
custard is cool. Cover and refrigerate at least
2 hours but no longer than 24 hours.
Just before serving, in chilled medium bowl, beat
whipping cream, powdered sugar and 1/2 teaspoon
vanilla with electric mixer on high speed until
stiff. Gently stir 1 cup of the whipped cream and
the rum into egg mixture.
Pour egg mixture into small punch bowl. Drop
remaining whipped cream in mounds onto egg mixture.
Sprinkle with nutmeg. Serve immediately. Store in
refrigerator up to 2 days.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Holiday Spinach Salad
Categories: Salads
Yield: 8 Servings
SALAD
8 c Bite-Size Pieces Fresh Spinach
1 c Sliced Strawberries
1 c Honeydew Melon Balls
1/2 c Broken Pecans, toasted
1/2 c Julienne Strips Gouda Cheese
GINGER-LIME DRESSING
3 tb Lime Juice
3 tb Honey
1 tb Plus 1 1/2 ts Vegetable Oil
3/4 ts Grated Gingerroot
In large serving bowl, mix all salad ingredients.
In tightly covered container, shake all dressing
ingredients until well blended. Pour over salad;
toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey-Glazed Ham
Categories: Main Dish
Yield: 12 Servings
8 lb Fully Cooked Bone-In Ham
Whole Cloves
1/4 c Honey
1/2 ts Ground Mustard
1/4 ts Ground Cloves
Place ham, fat side up, on rack in shallow roasting.
Insert meat thermometer into ham surface at a slight
angle or through the end of the ham so tip is in
center of thickest part of ham and does not touch
bone or fat.
Roast 12 to 16 minutes per pound in 325F degrees
oven or until thermometer reads 120F degrees.
Remove ham from oven. Pour drippings from pan.
Remove any skin from ham. Cut fat surface of ham
lightly in uniform diamond shapes; insert whole
clove in each diamond.
Mix honey, mustard and ground cloves; brush on ham.
Roast uncovered about 20 minutes longer or until
thermometer reads 135F degrees.
Cover ham with tent of aluminum foil and let stand
about 10 minutes or until thermometer reads 140F
degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Mashed Potatoes
Categories: Side Dish
Yield: 4 Servings
6 md Boiling Potatoes
6 Garlic Cloves, peeled
1/3 c Milk
1/4 c Butter, softened
1/2 ts Salt
1/8 ts Ground Black Pepper
Scrub potatoes. Leave skins on, if desired, or peel
thinly and remove eyes. Leave whole or cut into
large pieces.
Heat 1 inch water to boiling; add potatoes and
garlic. Cover and heat to boiling; reduce heat.
Cook whole potatoes 30 to 35 minutes, potato
pieces 20 to 25 minutes or until tender; drain.
Shake pan gently over low heat to dry potatoes.
Mash potatoes in medium bowl until no lumps remain.
Add milk in small amounts, beating after each
addition. Amount of milk needed to make potatoes
smooth and fluffy depends on kind of potatoes used.
Add butter, salt and pepper. Beat vigorously until
potatoes are light and fluffy.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Raspberry White Chocolate Cake
Categories: Desserts, Cakes
Yield: 16 Servings
RASPBERRY FILLING
1/4 c Granulated Sugar
2 tb Cornstarch
1/8 ts Salt
1 c Raspberry Wine Cooler
1 tb Butter
1/8 ts Almond Extract
Red Food Color
CAKE
3 oz Baking White Chocolate, chopped
2 1/4 c All-Purpose Flour
1 1/2 c Granulated Sugar
2 1/4 ts Baking Powder
1/2 ts Salt
1 2/3 c Whipping Cream
3 Eggs
1 ts Almond Extract
WHITE CHOCOLATE FROSTING
3 oz Baking White Chocolate, chopped
3 c Powdered Sugar
3 tb Plus 2 teaspoons Water
2 tb Butter, softened
1/4 ts Almond Extract
In 1 1/2-quart saucepan, mix 1/4 cup sugar, the
cornstarch and 1/8 teaspoon salt; stir in 1 cup
wine cooler. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil
and stir 1 minute; remove from heat. Stir in 1
tablespoon butter, 1/8 teaspoon almond extract and
2 or 3 drops red food color. Cover and refrigerate
until chilled.
Heat oven to 350F degrees. Grease and flour bottoms
and sides of two 8- or 9-inch round cake pans. In
1-quart saucepan, melt 3 ounces baking bars over
low heat, stirring occasionally; cool.
In medium bowl, mix flour, 1 1/2 cups granulated
sugar, the baking powder and 1/2 teaspoon salt;
set aside. In chilled large bowl, beat whipping
cream with electric mixer on high speed until
stiff peaks form; set aside. In medium bowl, beat
eggs on high speed about 5 minutes or until thick
and lemon colored; beat in melted baking bars and
1 teaspoon almond extract on low speed.
Fold egg mixture into whipped cream. Add flour
mixture, about 1/2 cup at a time, folding gently
after each addition until blended. Pour into pans.
Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds
30 to 35 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove
from pans. Cool completely on cooling rack, about
1 hour.
In 1-quart saucepan, melt 3 ounces baking bars over
low heat, stirring occasionally; cool. Beat melted
baking bars and remaining frosting ingredients
with electric mixer on medium speed until smooth
and spreadable.
Fill cake layers with raspberry filling. Spread
frosting over side and top of cake.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pinecone Cheese Spread
Categories: Appetizers
Yield: 2 Cups
8 oz Cream Cheese, softened
8 oz Shredded Cheddar Cheese
2 tb Dijon Mustard
2 tb Canned Chopped Green Chiles
1/3 c Sliced Almonds, toasted
Crackers
Place cream cheese, shredded cheese and mustard in
food processor or blender; cover. Process until
well blended. Stir in chilies.
Place on sheet of waxed paper; shape into 4-inch
oval to resemble a pinecone. Insert almonds in
rows to completely cover cream cheese mixture.
Place on serving plate; cover.
Refrigerate at least 2 hours or up to 5 days. Let
stand at room temperature 15 minutes before
serving with the crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry-Orange Salad
Categories: Salads
Yield: 12 Servings
12 oz Fresh Cranberries
1/2 c Sugar
1 1/2 c Boiling Water
1 lg Pkg. Cranberry Gelatin
1/2 ts Ground Cinnamon
1 1/2 c Cold Water
11 oz Mandarin Orange Segments
Place cranberries in food processor container;
cover. Process until finely chopped; place in a
medium bowl. Add sugar; mix well. Set aside.
Stir boiling water into combined dry gelatin and
cinnamon in large bowl at least 2 minutes until
gelatin is completely dissolved. Stir in cold water.
Refrigerate 1-1/4 hours or until thickened. Stir in
cranberries and oranges. Spoon into 6-cup mold or
2-quart bowl sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold. Garnish
as desired. Store leftover salad in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Holiday Beef Roast
Categories: Main Dish
Yield: 12 Servings
5 lb Prime Rib Roast
1 tb Black Pepper
1 c Italian Salad Dressing
1 1/2 ts Mayonnaise
1/4 c Prepared Horseradish
1/4 c Honey Mustard Salad Dressing
1/2 ts Dried Thyme
Place meat in large glass dish; sprinkle with pepper.
Pour Italian dressing over meat. Refrigerate 15
minutes to marinate, turning occasionally.
Heat oven to 325F degrees. Remove meat from marinade;
discard marinade. Place meat, fat-side up, in shallow
roasting pan. Bake 2 to 2-1/2 hours or until 150F
degrees, basting occasionally with pan juices. Remove
from oven. Cover with foil; let stand 15 to 20
minutes or until medium doneness (160F degrees).
Meanwhile, mix 1 cup mayonnaise and horseradish in
serving bowl. Mix remaining 1/2 cup mayonnaise,
honey-mustard dressing and thyme in separate serving
bowl. Slice meat. Serve with the sauces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Maple-Glazed Baby Carrots
Categories: Side Dish
Yield: 8 Servings
1 lb Baby Carrots
1/4 c Catalina Salad Dressing
1/4 c Maple Syrup
1 tb Butter
1/2 c Pecan Pieces, toasted
Cook carrots in saucepan in boiling water to cover,
12 to 14 minutes or until tender. Drain; set aside.
Mix dressing and syrup in saucepan; cook on medium
heat until mixture is bubbly, stirring occasionally.
Add carrots; cook until glaze is thickened to
desired consistency, stirring frequently.
Add butter; stir until melted. Stir in the pecans.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sugar Cookie Cutouts
Categories: Desserts, Cookies
Yield: 48 Cookies
8 oz Cream Cheese, softened
1 c Butter, softened
2/3 c Sugar
1/4 ts Vanilla
2 1/2 c All-Purpose Flour
1/2 c Colored Sugar
Beat cream cheese and butter in large bowl with
electric mixer until well blended. Add granulated
sugar and vanilla; mix well. Gradually add flour,
beating well after each addition; cover.
Refrigerate several hours or until chilled.
Preheat oven to 350F degrees. Roll out dough to
1/4-inch thickness on lightly floured surface.
Cut into shapes with 3- to 4-inch cookie cutters.
Sprinkle cutouts with colored sugar. Place, 2
inches apart, on baking sheets.
Bake 12 to 15 minutes or until edges are lightly
browned. Cool on baking sheets 2 minutes. Remove
to wire racks; cool completely.
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